Let me set the scene for you. I’m standing in my kitchen, holding a recipe from Food to Film that promises Mexican Chicken Tostadas. I’m not entirely sure what I’ve done to deserve this, but as it turns out, I am about to make the best shredded chicken of my life. Despite my lack of competence, despite my questionable use of measuring spoons, and despite the fact that I used store-bought tortillas and coleslaw because I am both lazy and under no illusions about my culinary abilities.
So if you, like me, are someone who can’t be trusted to boil water without supervision, rejoice. This recipe is for you.
The Chicken: Why Haven’t I Always Done This?
This chicken. Oh my god. This chicken is like if all your past chickens gathered together to apologize for being mediocre. It’s marinated in a mix of olive oil, garlic, smoked paprika, cayenne, and salt (simple but effective), then seared until it’s golden and beautiful, before being drowned in chicken stock and slow-cooked into absolute oblivion.
After its sauna session in the oven, you shred it—preferably with the confidence of someone who knows what they’re doing—and stir in BBQ sauce. I did this with two forks, because apparently that’s a thing people do when they want to appear like they’re in control of their lives. But even if you have the grace and coordination of a brick, the chicken will shred. Trust me.
Store-Bought Heroes: Tortillas and Coleslaw
Now, the recipe wants you to cut out tortillas and make coleslaw from scratch, which is adorable, but I am a person who required stitches after cutting a bagel. So I grabbed a bag of tortillas and toasted them in the oven. Then I picked up a tub of pre-made coleslaw, because I’m not here to prove anything to anyone.
And you know what? The tortillas got crispy, and the coleslaw was crunchy and tangy and honestly, it was all just fine. Actually, no, it wasn’t fine—it was perfect. Sometimes, the key to happiness is lowering the bar. And we were happy.
The Assembly: I Did a Thing!
I assembled these tostadas like I’d been doing it my whole life: chicken first, then slaw, and if you’re feeling fancy, then add a sprinkling of coriander, chili, and a lime wedge. Was the presentation Instagram-worthy? Probably not, but I’m not Julia Child and neither are you.
Will I Make This Again?
I would sell my soul for this chicken. So yes, I will 100% make this again. Possibly tomorrow. Possibly forever. This dish, with its minimal prep and maximum payoff, made me feel like an actual adult who can feed themselves.
But more importantly, it was easy. If I can make this, then you, too, can channel your inner Ina Garten—without needing to actually be competent.
